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Chicken Cutlets with Citrus Cherry Sauce

 Chicken Cutlets with Citrus Cherry Sauce
You'll love the sweet-tart tanginess of this restaurant-quality chicken dish. Served with a salad, this is a meal to remember. It's also good with pork cutlets and dried cranberries instead of chicken and cherries. —Charlene Chambers, Ormond Beach, Florida
4 ServingsPrep/Total Time: 30 min.

Ingredients

  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup all-purpose flour
  • 1/2 cup ruby red grapefruit juice
  • 1/2 cup orange juice
  • 1/3 cup dried cherries
  • 2 teaspoons Dijon mustard
  • 1 tablespoon butter
  • 1 tablespoon canola oil

Directions

  • Flatten chicken breasts to 1/2-in. thickness; sprinkle with salt and
  • pepper. Place flour in a large resealable plastic bag. Add the
  • chicken, a few pieces at a time, and shake to coat; set aside.
  • In a small saucepan, combine the juices, cherries and mustard. Bring
  • to a boil; cook until liquid is reduced to 1/2 cup.
  • In a large skillet over medium heat, cook chicken in butter and oil
  • for 5-7 minutes on each side or until juices run clear. Serve with
  • sauce.
  • Yield: 4 servings.

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Chicken Cutlets with Citrus Cherry Sauce (continued)

Nutritional Facts: 1 chicken breast half with 2 tablespoons sauce equals 316 calories, 10 g fat (3 g saturated fat), 102 mg cholesterol, 458 mg sodium, 18 g carbohydrate, trace fiber, 35 g protein. Diabetic Exchanges: 5 lean meat, 1 starch, 1 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.